Add the oil to a large, heavy-bottomed sauce pan. Add the garlic, shallots and mushrooms and saute until the shallots are starting to soften and are lightly browned.

Add the flour and stir will. The flour should bind with the oil and coat the vegetables. Cook over low heat for a few minutes, being careful to break up any lumps of flour and making sure that all the flour is incorporated in the oil and juices from the vegetables. The combined oil & flour is what will thicken the sauce.

Gradually add the vegetable stock, and stir to incorporate it into the oil/flour mixture, The add the bay leaf, thyme, mustard powder & Worcestershire sauce. Stir well, then add the carrots, potatoes and Quorn pieces. Stir again, cover and simmer over low heat until the potatoes and carrots are tender and the sauce is thickened, about 30 mins.

Alternatively, you can pop it into the oven to finish cooking; allow about 45 mins at a moderate temperature.

2 comments:

Hi Sally. What products Quorn produce and distribute seems to vary quite a bit across locale & time. They used to do a product called "Beef Style Pieces", but they no longer seem to do it (at least in London). I think you could probably use any of their chunkier style "beef" products like the burgers or steaks, cut into chunks. Hope that helps.

What's this all about, anyway?

My life with food - food thoughts, food musing, recipes, what I ate, what I bought in the market as well as occasional general rants/musings about 21st century life.

PLUS - Snap Shots of my meals!

In early 2005, I found myself seriously overweight, eating a rubbish diet and sitting on my ass most of the time.

So, I decided to try to straighten up and fly right.

I lost a lot of weight through sensible eating, started exercising again and generally started looking after myself.

I am just trying to eat a healthier diet, so I decided to log & photograph all my food. It's not about "diet" food, just trying to make good healthy choices and reduce calories & unhealthy fats where I can.